<<Disclaimer: Verify this information before applying it to your situation.>> Dear all, If any of you are Gourmet magazine readers, there is a fantastic treat in their October issue. Near the front of the magazine is a recipe for Gingerbread Cake. I made it exactly as the recipe said, but used Bette Hagman's flour mix instead of regular white (wheat) flour, and also added 1/2 tsp xanthan gum with the flour ingredients. (I did use 2 3/8 cups flour mix instead of 2 1/2, but I don't think it would make any difference either way). In my oven, it baked in 35-40 minutes, instead of 45-55, but it was/is FANTASTIC!!! By far the best gingerbread recipe I have ever found (even better than Duncan Hines's mix of the pre-GF days). I am sure no one would ever know it was GF!! So, I highly recommend trying this recipe if you are a gingerbread fan! Best, Nancy (ST Louis, USA)